Laura’s Recipe: Coffee and Chocolate Custards

Chocolate. Coffee. Cream. Enough said.

What you need:

1 cup strong coffee

1 1/2 cups heavy cream

1/4 cup sugar

1 cup dark chocolate chips

4 eggs, beaten well with a fork


1. Preheat oven to 325 degrees. Heat cream just until boiling and pour over chocolate chips in a medium bowl. Allow to sit for three minutes, then stir. Chocolate should be completely melted, and the mixture rather smooth.

2. Add warm coffee and sugar to cream. Stir, then slowly add the egg. Stir quickly.

3. Pour custard mixture into glass custard cups, teacups or other small oven-safe dishes. Place cups in a large, shallow baking dish and add enough water to reach 1/2 inch up the sides of the cups.

4. Bake 35-45 minutes until sides are set. Middle may not be fully set. Allow to cool, then refrigerate until ready to use.

Yields about 8 servings.